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Macher jhol

fish thin curry seasoned with fenugreek

Recipe by srabani sinha of kolkata, IN

swad-ey- gandhe ashadharan (out standing in taste and flavour)

Ingredients non vegetarian 1 servings

    • 4 pieces Fish (Gurjali)
    • 1 tbsp Fenugreek seed
    • 1 pinch Asafetida
    • 1 tbsp Cumin powder
    • 1 tbsp Ginger Juice
    • 1 tbsp Red chili Powder
    • 1 tbsp Turmeric Powder
    • Fenugreek leaf (kasuri methi)
    • Salt to taste
    • 4 pieces Green Chilli
    • Mustard oil to cook


    1. Wash fish properly. Add salt and turmeric powder. Mix well with fish.
    2. Wash kasuri methi and soak in one cup water.
    3. Make a paste of turmeric powder, red chili powder, crushed asafetida, cumin powder, ginger juice, salt to taste with kasuri methi soaked water.
    4. Heat mustard oil in a nonstick karai. Fry fish one by one (both the side) carefully to avoid from breaking. Keep fried fish aside.
    5. Add more oil in the karai and heat .
    6. Add 1 tbsp Of fenugreek seed and wait till the seed turns black. Put the fire off.Take out all burnt fenugreek seed from oil. Fenugreek is bitter in taste and once it burnt it will make the jhol more if it retains in the oil.
    7. Add all spice paste in karai. Put the fire on and sauté the mixture.
    8. Add water as required and bring it to boil. Add slited green chili
    9. Add fried fish and shake the karai lightly to mix fish with jhol.
    10. Garnish with kasauri methi and few fried fenugreek (if required).
    11. Serve hot with smoked plain rice.


    srabani sinha

    I tried this dish with rohu fish and it came out excellent. what a wonder , the process is so simple but the name is so big. thank you srabani for teaching such an easy and delicious dish.